Mango Corn Bread

Serve for breakfast to accompany your favorite egg dish.

Serves: 6Hands-on: 25 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 tablespoon active dry yeast
  • ¼ cup warm water
  • 1 medium white onion
  • 1 large mango
  • 1 small jalapeño pepper
  • 3 cups masa harina
  • 1½ cups grated Cheddar cheese
  • ½ cup vegetable oil
  • 1 cup canned cream-style corn
  • 3 Tbsp. granulated sugar
  • ⅓ cup whole milk
  • ⅓ cup buttermilk

Directions

  • Preheat oven to 425°F.
  • Dissolve the yeast in the warm water. Peel the onion and chop into ¼" pieces. Remove the skin and seeds from the mango; cut into ¼" pieces. Remove the stem and seeds from the jalapeño and cut into ¼" pieces.
  • Combine all the ingredients in a large mixing bowl. Mix until well blended.
  • Pour into a greased bread pan and bake for 35 minutes.

Recipe Information

Serves: 6

Ingredients

  • 1 tablespoon active dry yeast
  • ¼ cup warm water
  • 1 medium white onion
  • 1 large mango
  • 1 small jalapeño pepper
  • 3 cups masa harina
  • 1½ cups grated Cheddar cheese
  • ½ cup vegetable oil
  • 1 cup canned cream-style corn
  • 3 Tbsp. granulated sugar
  • ⅓ cup whole milk
  • ⅓ cup buttermilk

Directions

  • Preheat oven to 425°F.
  • Dissolve the yeast in the warm water. Peel the onion and chop into ¼" pieces. Remove the skin and seeds from the mango; cut into ¼" pieces. Remove the stem and seeds from the jalapeño and cut into ¼" pieces.
  • Combine all the ingredients in a large mixing bowl. Mix until well blended.
  • Pour into a greased bread pan and bake for 35 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories600
Total Fat31g
Saturated Fat9g
Cholesterol30mg
Sodium330mg
Total Carbohydrate72g
Dietary Fiber7g
Sugars21g
Protein16g